Found 73 results.
American crab dish
species of crustacean
Soup of Atlantic blue crab, crab roe, and dairy
culinary term for molted crabs
thick, creamy dip that is typically prepared from cream cheese and lump crab meat
Cuisine of the American states of New York, New Jersey, Pennsylvania, Delaware and Maryland
Blue cheese or bleu cheese is cheese made with cultures of the mold Penicillium, giving it spots or veins of the mold throughout the cheese, which can vary in color through various shades of blue and green.
English cheese
Maki roll containing cucumber, crab or imitation crab, and avocado, originating in North America
genus of crustaceans
form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi)
species of crustacean
species of crustacean
salad featuring crab meat, originating from the U.S. west coast in the early 1900s
Apple cultivar
family of crustaceans
dumpling appetizer typically filled with cream cheese, crab meat, and other flavorings
Gazamijp-ro
brewery named after Frederick Pabst
Tropical cocktail made with rum, pineapple juice, Blue Curaçao, sweet and sour mix, and sometimes vodka
cocktail featuring blue Curaçao
American dish of crab in butter
Deep-fried crab fritter from Maryland, USA
species of crustacean
species of crustacean
American blue cheese
British cheese
set of cultivars of maize that share a bluish tint to the kernels
Tequilaes
Distilled alcoholic beverage from Mexico
Piaveit
Italian cheese
family of fishes
Singaporean rice vermicelli dish
Khmer term for a category of sour soups
Filipino fried rice dish
American salad with shrimp, lettuce, egg, and tomato
family of winter squash
genus of fishes
Cocktail with flammable alcohol set on fire before serving
type of English cheese
Kani-meshijp-ro
Japanese rice dish with crab
Eggs Benedict with crab
A po' boy almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crisp crust and fluffy center.
lobster or crab organs eaten as a delicacy
species of mollusc
Belgian-style witbier
brand of beer
Water soluble red, purple, and blue pigment in foods
culinary traditions of Trinidad and Tobago
culinary traditions of Trinidad and Tobago
Italian cheese
variety of green salad
English cheese
Swiss pastry of puff pastry
Honeysuckle berry
agricultural cooperative based in Sacramento, California
Singaporean dish of mud crabs stir-fried in a semi-thick, sweet and savoury tomato and chilli sauce
genus of crustaceans
Commercially important hake
species of fish
Cocktail with gin, lemon juice, and creme de violette
Ganjang-gejangkr-ro
former capital of Myanmar (Burma) and the current capital of Yangon Region
type of mustard